Peanut Butter Ice Cream with Peanut Butter Granola and a Swizzle of Chocolate
of course.
Day 29. We have only 2 more here after today and then back to the drudgery, heat, and humidity of home. We are going to have one super depressed dog and I’ll be empathetic. I am reasonably excited, however, to complete this first challenge. I may not eat ice cream for awhile. Right, who am I kidding. Today’s concoction is inspired by the folks at Round Swamp Farm. It’s just down the road and has provided a source of sniggling temptation and fantastic nourishment. One thing we discovered early on is peanut butter and almond butter granola. Since they call it healthy, I say why not?
As for the inspiration for the ice cream. I’m trying to survive by making these last few treats based on refrigerator diving, rather than going to the store. That means heavy cream, half and half, juices, wine, and booze – oh, and an egg or two. Maybe some cheese. The folks at Serious Eats helped me out with a simple and good sounding Peanut Butter Honey Ice Cream that rings true because of its simplicity. I’m not using honey because all we have is infused with chili and seems like too much for hubby so I adapted. In goes a chocolate swizzle using the mint ice cream trick of adding a little olive oil to the chocolate before swirling it in. And, the glorious peanut butter granola should add crunch, interest and oomph.
The ingredients are simple, hopefully the ice cream is complex and delicious. How often do you read a label where there are only two ingredients?
2 cups heavy cream
1 cup good peanut butter
1/2 cup sugar
1 teaspoon salt
6 ounces dark chocolate
1 teaspoon olive oil
1/2 – 3/4 cup peanut butter granola
- Whisk the cream, peanut butter, sugar and salt in a bowl. Taste and adjust sugar or salt to taste. Cover with saran and chill until ready to churn.
- Churn in ice cream maker. While churning, gently melt the chocolate and whisk in the olive oil. When ice cream is mostly done, mix in the granola. Once mixed to your taste, drizzle in the melted chocolate. It should freeze in ribbons and shards, but break up any big pieces that might also form. Transfer to a container to harden.
So, I had to work this ice cream while churning it. The base was pretty thick to begin with and bunched around the center column of my churner. Every few minutes I used a butter knife to push it to the side. Once I added the granola I thought my trusty machine would over heat but it made it. Once canister jumped the rail but was easy to fix. You can see below how thick this is.
but so worth it. WOW